13 oz. flour
6 oz. butter
2 oz. fresh yeast (if dry yeast is used, follow instructions on package)
1/2 pt. milk
2 tbsp. sugar
1 egg

FILLING:

3 oz. macaroons
5 oz. butter
3 oz. sugar
2 oz. raisins

GARNISH:

Egg
Sugar
Chopped almonds

Rub the butter into the flour, stir the yeast into the milk (milk must be lukewarm). Add sugar and egg and mix with flour. Beat the dough until smooth and let it rise for approximately 1/2 hour in a warm place. Crumble the macaroons and mix them with soft butter, sugar and raisins.

Roll out the dough into a long strip about 8 inches wide and make a line of the filling down the center of the dough. Fold the edges of the dough over a little in the center and twist the strip into a wreath or pretzel. Place on a buttered baking plate, brush with beaten egg. Sprinkle with sugar and chopped almonds. Allow to rise for a further 1/2 hour and then bake at 400 degrees for approximately 25 minutes.